Meal Kit
Honey Walnut Shrimp
with broccoli and rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts, Shellfish (Shrimp), Milk
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Under %{max_calories} calories
Chef
David Padilla
Long a staple of take-out and food court Chinese menus, honey walnut shrimp is that perfect blend of sweet and savory that always satisfies. We have our own version that saves you a boatload of calories without tossing the flavor overboard. Succulent shrimp are tossed with fresh veggies and enrobed in a velvety sauce tinged with honey. It's a delicious complement to the shrimp and walnuts, and makes for a warming weeknight meal that won't won't leave you out in the cold.
In Your Box (serves 2)
- 10 oz. Broccoli
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8 oz. Shrimp
- 1 Red Bell Pepper
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5 fl. oz. Canned Evaporated Whole Milk
- ¾ cup Parboiled White Rice
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1 oz. Walnuts
- ½ fl. oz. Honey
- 1 Green Onion
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories910
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Carbohydrates164g
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Net Carbs159g
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Fat7g
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Protein36g
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Sodium460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a small pot with 1 1/2 cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender, 17-20 minutes. Fluff grains with a fork, cover, and set aside. While rice cooks, prepare ingredients.
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2 Prepare the Ingredients
Cut broccoli florets into bite-sized pieces. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Mince garlic. Stem, seed, and slice red bell pepper into thin 1/4" strips. Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper.
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3 Sear the Shrimp
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place shrimp in hot pan and cook 2 minutes per side, or until browned and shrimp reaches a minimum internal temperature of 145 degrees. Remove shrimp to a plate. No need to wipe pan clean.
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4 Cook the Vegetables
Return pan used to cook shrimp to medium-high heat. Add 2 tsp. olive oil, broccoli, red bell pepper strips, white portions of green onion, and garlic (to taste) to hot pan. Cook, stirring often, until vegetables just begin to soften, 2 minutes. Lower heat to medium.
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5 Finish the Dish
Add evaporated milk and honey to pan, and bring to a simmer. Cook until sauce thickens slightly, 1 minute. Stir in walnuts and shrimp and cook until shrimp are warmed through. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
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6 Plate the Dish
Place a serving of rice on a plate and top with shrimp and vegetables. Garnish with green portions of green onion.
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